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Pantry Scalloped Potatoes Recipe

"This was one of my favorite dishes when I was growing up," writes Linda Schwarz from her home in Bertrand, Nebraska. "It's so easy to make with convenience items. I usually double the batch because we think the potatoes taste even better the next day."

TOTAL TIME: Prep: 5 min. Bake: 1 hourYIELD:6-8 servings

Pantry Scalloped Potatoes Recipe

"This was one of my favorite dishes when I was growing up," writes Linda Schwarz from her home in Bertrand, Nebraska. "It's so easy to make with convenience items. I usually double the batch because we think the potatoes taste even better the next day."

TOTAL TIME: Prep: 5 min. Bake: 1 hourYIELD:6-8 servings

Ingredients

1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted

1 can (10-3/4 ounces) condensed creamy onion soup, undiluted

1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted

8 medium potatoes, peeled and thinly sliced

Directions

1.In a bowl, combine soups; mix well. In a greased 13-in. x 9-in. baking dish, layer a third of the potatoes; top with a third of the soup mixture. Repeat layers twice. Cover and bake at 350° for 1 hour or until potatoes are tender.
Yield: 6-8 servings.